Wednesday, January 6, 2021

Chicken yakisoba

 Chicken yakisoba

Chicken yakisoba and vegetables are tender and crunchy, a delicious stir-fried noodle dish that's bound to be a family favorite. It's quick and straightforward to organize and it is the perfect dinner or weekday snack any time.


▢1 pkg (17 oz) fresh yakisoba noodles

1 pound boneless, skinless pigeon breast , thinly sliced

▢2 tablespoons of vegetable oil

▢½ onion, peeled and thinly sliced

▢½ head of cabbage, chopped

▢ 1 large carrot, peeled and dig matchsticks

For the yakisoba sauce

▢4 tablespoons Worcester sauce

▢1 tablespoon soy

▢1 tablespoon of oyster sauce

▢1 tablespoon spaghetti sauce

▢2 teaspoon sugar


1.Rinse the yakisoba noodles with predicament consistent with the package directions.

2.In a teppan or large skillet grill over medium-high heat, heat the oil.

3.Add chicken and cook, stirring regularly, until it begins to vary color.

4.Add the carrots and cook for about 10 to fifteen seconds.

5.Add the cabbage and continue cooking, stirring regularly, until the vegetables are tender and crunchy.

6.Add the noodles and yakisoba sauce. Stir gently until the noodles are evenly coated in sauce and therefore the vegetables and meat are evenly distributed.

7.Continue cooking, stirring gently, until the noodles are heated and therefore the sauce starts to caramelize.

8.Transfer to a serving plate and garnish with pickled Alpinia purpurata and dried green seaweed. Serve hot.

9.For the yakisoba sauce

10.In a small mixture, combine Worcester sauce , oyster sauce, spaghetti sauce , soy and sugar. Stir until well blended and sugar dissolves.